Rapid Determination of Acid Value of Cream Based on Electronic Nose Technique

doi:10.7506/spkx1002-6300-200920057

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 269-271.doi: 10.7506/spkx1002-6300-200920057

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Rapid Determination of Acid Value of Cream Based on Electronic Nose Technique

LI Ning1，ZHENG Fu-ping2，LI Qiang2，LU Dong-xue2，HUANG Ming-quan2，TIAN Hong-yu2，SUN Bao-guo2,1,*

1. College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China；
2. School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China

Received:2009-06-04 Online:2009-10-15 Published:2010-12-29
Contact: SUN Bao-guo2,1,* E-mail:Sunbg@btbu.edu.cn

Abstract

Abstract:

This study aimed to develop a rapid and feasible method for determining acid value of cream using a partial least-squares (PLS) regression model built up based on linear model analysis of acid values of different enzymatic hydrolysis degrees of cream measured using an FOX3000-type electronic nose. The electronic nose-based determination for unknown acid value of cream exhibited an accuracy of 93.85%. This method can be conveniently used in both of lab research and industrial production.

Key words: electronic nose, milk, enzymolysis, acid value

CLC Number:

TS252.52

LI Ning1，ZHENG Fu-ping2，LI Qiang2，LU Dong-xue2，HUANG Ming-quan2，TIAN Hong-yu2，SUN Bao-guo2,1,*. Rapid Determination of Acid Value of Cream Based on Electronic Nose Technique[J]. FOOD SCIENCE, 2009, 30(20 ): 269-271.

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Rapid Determination of Acid Value of Cream Based on Electronic Nose Technique

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